Open Table Byron Bay

Name: Open Table Byron Bay
Address: 111 Lagoon Drive , Myocum N. S. W, Byron Bay, NSW, 2481, AU
Telephone: +61414878290
Rating: 4.9

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Byron Bay, NSW
Open Table Byron Bay

Award winning Catering
International Maccabi Culinary competition
Open Table Cooking school
(24)

Open Table Catering Service provides full size catering in the Byron Bay Shire and has earned its reputation through high quality gourmet catering, event management service and unforgettable cuisine for weddings, intimate occasions, banquets and film, television and music productions. We specialise in nutritional health, thus heightening the gastronomic experience for all. Open Table Catering Serv

ice offers Mediterranean & contemporary cuisine, including gourmet special dietary requirements. Our repertoire includes delectable vegetarian, vegan, macrobiotic, gluten-free, wheat-free, sugar-free, yeast-free cuisine. Using local, organic and pesticide free, where possible, ingredients, Open Table aspires to fuse nutrition with contemporary trends. Our unique, decadent desserts and traditional Moroccan baking will set your event apart and anchor a memorable experience.

25/11/2024

We love garnishing!!

A sprinkle, a drizzle, a dash of magic—because every dish deserves a finishing touch.

24/11/2024

"There are no straight lines or sharp corners in nature. Therefore, buildings must have no straight lines or sharp corners (...)"
- Casa Batllo, in the heart of Barcelona, July 2023

Originally constructed in 1877 by Emilio Sala Cortés, the building underwent a dramatic transformation between 1904 and 1906 when Gaudí was commissioned by Josep Batlló, a wealthy textile industrialist, to redesign it.
Gaudí’s vision turned a conventional structure into a vivid and surreal work of art that continues to captivate visitors from around the world.
So fabulous!!

22/11/2024

Hummus, fried eggplant and fresh salad make up these really yummy Middle Eastern empanadas.

Add a lil flower and voila!

21/11/2024

From the Ayurvedic viewpoint, interesting things happen within your body as winter gives way to spring and then spring gives way to summer. As spring progresses, the cold, slow, heavy and sticky qualities of Kapha Dosha, that build up during late winter, gradually melts away, giving Pitta a chance to flourish.During springtime sweet, sour and salty foods that stimulate Kapha should be reduced and pungent, bitter and astringent foods favoured. But as the weather heats up, your body’s needs change and you should favour foods that prevent the build-up of Pitta.

To remain balanced as the weather gets hotter your physiology compensates by reducing body-heat – some of your internal fire or Agni is sent out to the skin to facilitate sweat evaporation and help cool you down. As a result, your metabolism and ability to digest will naturally diminish over the summer.
Ayurveda recommends cooked rather than raw food as it helps strengthen your Agni fire and helps your body extract maximum nutrition. Rice, Dahl and spices are always good lil allies for that! •
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CATERING • EVENTS • COOKING SCHOOL • WORKSHOPS • POP UPS • SPECIAL DIETARY • BYRON BAY & SURROUNDS •

21/11/2024

Reminiscing on lovely memories from Madeliene and Jo's union.

What a beautiful and seamless celebration that one was!

20/11/2024

Flowers everywhere!Cauliflower pakora, garden greens, radishes and roasted capsicum salad, garnished with delicate edible flowers.

A truly tropical dish for the warm upcoming December days.
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CATERING • EVENTS • COOKING SCHOOL • WORKSHOPS • POP UPS • SPECIAL DIETARY • BYRON BAY & SURROUNDS •

19/11/2024

Tender lamb, delicate spices, and the natural sweetness of dates—capturing the heart of Moroccan cooking, topped up with roasted almonds flakes.

To live and die for!

17/11/2024

Loaded with omega-3s, known to improve heart health, reduce inflammation, and support brain function can be found in abundance in the varied tuna species family.A widely consumed fish, tuna is known for its rich flavour, versatility in cooking, and impressive nutritional profile.

A favourite for warm weather feasts is Tuna Tataki, on preserved lime sauce and olive oil, garnished with gentle and fresh dill. •
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CATERING • EVENTS • COOKING SCHOOL • WORKSHOPS • POP UPS • SPECIAL DIETARY • BYRON BAY & SURROUNDS •

17/11/2024

Summer days are approaching fast!

A Vietnamese noodle salad, with fresh greens, reds, lime and herbs from the garden is in order.

15/11/2024

Mid-week asks for a lil sweet, a lil colourful.GF orange and pistachio cake served with saffron cream and garnished with zinnias flowers.

Happy Wednesday! •
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CATERING • EVENTS • COOKING SCHOOL • WORKSHOPS • POP UPS • SPECIAL DIETARY • BYRON BAY & SURROUNDS •

15/11/2024

Sharing is caring ❤

Open Table team is our toughest crowd yet!

- cauliflower pakora dipped into coriander coconut chutney.

14/11/2024

To the souls who light up the room, and the moments that make us feel alive. Here’s to the art of being present and the beauty of celebrating each other in all our imperfect, wonderful ways. •••
CATERING • EVENTS • COOKING SCHOOL • WORKSHOPS • POP UPS • SPECIAL DIETARY • BYRON BAY & SURROUNDS •

13/11/2024

Team work makes the dream work!
- Pre-wedding briefing with team •
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CATERING • EVENTS • COOKING SCHOOL • WORKSHOPS • POP UPS • SPECIAL DIETARY • BYRON BAY & SURROUNDS •

10/11/2024

Layered with flavour and full of flair, red onions add a pop of colour, a dash of sweetness, and a whole lot of health benefits to your plate!
- pre-prepping Indian feast with red onion and aromatic spices. •
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CATERING • EVENTS • COOKING SCHOOL • WORKSHOPS • POP UPS • SPECIAL DIETARY • BYRON BAY & SURROUNDS •

10/11/2024

Ceramics and pottery hold an endearing place in human history, linking us to ancient civilisations and the pulse of everyday life across centuries.

To shape clay with our hands is to engage in an ancient dance, molding the earth itself into objects that serve both beauty and function. Each curve, glaze, and imperfection in a piece of pottery speaks to us, grounding us in the presence of the artisan's hand, the local earth, and the spirit of a culture.

Ceramics and pottery are more than objects; they are enduring witnesses to human experience, living bridges from the past to the present, affirming that beauty and functionality can coexist in forms that nurture our spirit and our connection to the world around us.

Open Table's work would never be possible without the careful and crafty hands of incredible people who dedicate their life journey to bending and shaping earth into art (quite literally!).

Here are some images from our ceramicist partners whom have contributed to our work and vision over the years.

Image 1 - Tali, from Keramika Handmade Ceramics. From their hands to your table, they design high quality handmade ceramics that are inspired by nature and a love of artisanal craft. A community of local creatives – their studio is open to the public for hire as a creative work space and wet/dry art space
( https://www.keramika.com.au/ )

Image 2 - Studio Suvira. A practicing visual artist for nearly 30 years, Suvira’s previous career spanned 20 years in theatre investigating choreography, directing, design, physical performance, and administration. The spatial considerations inherent to both choreography and sculpture predisposed an affinity for visual art study, so when life circumstances catalysed an interest in clay as an expressive medium the ceramic studies began ( https://www.suviramcdonald.com/about )

Image 3 - Jacqui Sos Ceramics. She specialised in Alternative Firing techniques which include Obvara, Raku, Saggar, and recently, wood firing.
She believes it’s the serendipity of all of these processes that really attracts her. The excitement of never knowing exactly what she's going to get. The buzz of seeing something completely unexpected. The sense of wonder when it all work out - despite the odds, and the fact that all the pieces produced like this are unique and can never be repeated ( https://www.sosceramics.com/ )

Image 4 - Melissa Lellouche. Melissa started working with clay 10 years ago. She immediately fell in love with this great medium, which allows her to create everyday tableware inspired by the beauty that surrounds her. She believes that nothing is perfect, and neither is her pottery. This is part of the magic, she says
( https://melissalellouche.com/about )

Open Table is so very blessed to have these incredibly creative and passionate artists around.

09/11/2024

This festive workshop will be a fantastic class covering a range of vegan and vegetarian dishes that you can create for yourself or any vegetarian guests this Christmas!Tantalise your tastebuds as we explore a delicious array of plant-based dishes together.

In this class we will prepare variety of vegetarian dishes and meal ideas that are grown locally, unprocessed and mostly organic. You will learn how to create entrees, mains and desserts which are healthy and delightfully tasty too! A true vegetarian feast cooking class you don’t want to miss!

This class is perfect for dinner hosts over the festive season. If you have vegetarian and vegan guests coming, you'll surely impress with what you learn here!

When:
Sunday, 8th December, 11am – 4pm

Where:
Open Table, 111 Lagoon Drive Myocum, NSW 2481
Classes are held in our fully equipped commercial Myocum kitchen. We are able to accommodate up to 8-10 people, which makes this a fantastic opportunity for groups of friends or colleagues.

For costs and BOOKINGS
> [email protected] •
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CATERING • EVENTS • COOKING SCHOOL • WORKSHOPS • POP UPS • SPECIAL DIETARY • BYRON BAY & SURROUNDS •

08/11/2024

Oysters on champagne and salt, with Purple Pansies adding a lil colour and beauty to this fresh and sea-like appetizer.

Oysters are nature's filterers, purifying up to 200 litres of water a day!
With a history that dates back to ancient civilizations, these ocean delicacies come in over 100 different species, each offering a unique taste experience. Not only can they change their gender throughout their lives, but oysters also create moments of joy, traditionally served on ice at gatherings.

From the sea to your plate, each shell holds a story waiting to be discovered.

08/11/2024

Mushroom and prawns filling, with tamari sauce on the side, on a bed of micro herbs, steamed, fried, or boiled—dumplings are a celebration of flavour and tradition, one bite at a time. •••
CATERING • EVENTS • COOKING SCHOOL • WORKSHOPS • POP UPS • SPECIAL DIETARY • BYRON BAY & SURROUNDS •

Address

111 Lagoon Drive , Myocum N. S. W
Byron Bay, NSW
2481

Telephone

+61414878290

Website

http://www.opentable.net.au/, http://www.opentablecookingschool.com.au/

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Stuffed Vine Leaves done right! #opentablecookingschool #opentablecatering #food #love

This festive workshop will be a fantastic class covering a range of vegan and vegetarian dishes that you can create for yourself or any vegetarian guests this Christmas! Discover the magic of creating mouthwatering, plant-based dishes that will elevate your Christmas feast. Whether you're a seasoned veggie enthusiast or just curious about exploring new flavors, this workshop is perfect for anyone looking to add a tasty twist to their holiday menu. #cookathome #byronbay #CookingWorkshop #xmas #catering #freshproduce #xmaslunch #cookingclass #LearnToCook #easyrecipes

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Our Story

Open Table Catering provides full-service catering in the Byron Bay Shire and has earned our reputation through high quality gourmet catering, event management and unforgettable cuisine for weddings, intimate occasions, banquets and film, television and music productions. We specialise in nutritional health, thus heightening the gastronomic experience for all. Open Table Catering Service offers Mediterranean & contemporary cuisine, including gourmet food with special dietary requirements. Our repertoire includes delectable vegetarian, vegan, macrobiotic, gluten-free, wheat-free, sugar-free, yeast-free cuisine. Using local, organic and pesticide free produce where possible, Open Table aspires to fuse nutrition with contemporary trends. Our unique, decadent desserts and traditional Moroccan baking will set your event apart and anchor a memorable experience for all.